Easy Mandarin Sheetcake

Easy Mandarin Sheetcake

The other day I bought some mandarins which were rather sour and I kept moving them from one place to another ... I was on a completely different page with the cooking plans when I stumbled across this mandarin cake recipe. It seemed so ridiculously simple that I wasn't even sure anything would come out of it. However, I thought I would take the risk - that was the least my mandarins could do for me :) With a few moves, the cake was already in the oven. To be honest, it came out really well. I put a little too much flour, but this wasn't a problem, it could be fixed, and we had a really decent cake, with seasonal flavors.
My family enjoyed it with great pleasure. They also said they would have liked more mandarins, so don't skimp if you want a really successful cake. In addition, it's cheap, we don't need eggs and butter, so we do the best we can with what we have ...

You can replace the mandarins with other fruits, of course.


150 ml
150 ml
Vegetable oil
100 ml
200 g
Grated orange peel
1 tsp
All-Purpose Flour
300 g
Baking powder
2 tsp
5 pieces
or more, you can replace them with other fruits you like

Step by step


In a bowl, combine the milk with kefir and oil.


Add the sugar and the grated lemon zest, mix well.


At the end, put the flour and baking powder. Mix with a whisk until the batter is smooth and without lumps.


We finished with the batter, it's very simple and fast.


Pour into a baking sheet lined with parchment. Smooth out with a spoon.

I used the baking sheet from a regular oven.


Arrange the mandarin slices on top.


Place in the preheated oven at 180C for 30 minutes or until nicely browned.


Let cool, then cut into medium sized pieces.


The texture is good, not extraordinarily fluffy, but soft and fragrant.


Delicious and winter flavored :)


Quantity: 1 kg (a large stove tray)
Prep time: 30 min
Difficulty: easy
Ready in: 20 min
Publish date:
Collections: Cakes, Cakes, Desserts

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